I prefer to use my KitchenAid mixer and dough hook when making yeasted doughs. When the dough has come together, place in a big greased bowl and cover with a towel for 2-3 hours while it rises.

Once the dough has risen, knead it a few times into a ball shape. Using a dough scraper, divide the dough ball in half and set one half aside. You will complete the following instructions with both halves though.

Roll out one half of the dough ball until it’s about 1/8 inch thick.

Brush the dough with 1 tablespoon of melted butter. Don’t add any more than that though or the dough layers will not stick the way they are supposed to. After the dough is buttered, cut even strips with a pizza cutter. My dough yielded 6 slices.

Stack the slices on top of each other and then cut into 1.5-2 inch pieces. I was able to get 6 pieces out of each dough ball.

Butter/grease a muffin tin and place each dough stack on its side in the cups. Press together any stack that seems like it’s not sticking correctly. When the first batch is done, repeat these steps with the second dough ball.

Cover with plastic wrap and refrigerate overnight. You can skip this step if you don’t want to wait. Just continue by letting the dough rise again in the muffin tin for 2 hours in a warm place, then proceed to the next step.

The next day take the dough out of the fridge and let it come to room temperature for 2 hours. It should puff up/rise a little bit. Brush with 1 tablespoon of melted butter and sprinkle with kosher salt.

Bake on 375 degrees for 20-25 minutes or until the tops are golden brown.

This might be my new favorite recipe. Yes, it’s time and labor intensive with the rising dough and all of the cutting but it is totally worth it. These fantails are savory and buttery, and so charming to pull apart. I can’t wait to make these again and again!